Roasted Fish with Sesame-Lime Crust, Warm Sweet Potato Ginger Cream, and Sautéed Spinach with Red Onion

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the fish fillets dry with paper towels and place them on a lightly greased baking tray with 15 ml (1 tbsp) olive oil.

2. 2

   2. In a medium saucepan, combine the sweet potato, water, half of the grated ginger, half of the minced garlic, and 4 g (3/4 tsp) salt. Cook over medium heat for 12 to 15 minutes, until the sweet potato is very tender.

3. 3

   3. While the sweet potato cooks, make the crust by mixing the sesame seeds, lime zest, 15 ml (1 tbsp) lime juice, honey, Dijon mustard, 15 ml (1 tbsp) olive oil, the remaining ginger, half of the remaining garlic, 1 g (1/2 tsp) black pepper, and a pinch of salt in a bowl.

4. 4

   4. Season the fish fillets with the remaining salt and a pinch of black pepper. Spread the sesame-lime mixture over the top of each fillet, pressing gently so it adheres.

5. 5

   5. Roast the fish for 10 to 12 minutes at 220 °C / 425 °F, or until cooked through, flaky, and lightly golden on top.

6. 6

   6. Transfer the cooked sweet potato and its cooking liquid to a blender, or use an immersion blender. Add the coconut milk, cumin, and 15 ml (1 tbsp) olive oil. Blend until smooth and warm. Adjust salt and pepper if needed.

7. 7

   7. Heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and sauté the red onion for 2 to 3 minutes. Add the spinach and cook 2 minutes more, stirring constantly, until wilted. Add the remaining lime juice and a pinch of salt.

8. 8

   8. To serve, spread a layer of sweet potato ginger cream on each plate. Set a fish fillet on top and serve with the sautéed spinach and red onion on the side.